Burnt Orange Autumn Vegetable Soup Recipe

Name: Burnt Orange Autumn Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole head of garlic; 1/2 large onion; 4 cups butternut squash, peeled, diced, about 2 lbs; 1 small sweet potato, peeled and cut into chunks, about 1/2 lb; 2 carrots, peeled and cut into chunks; 2 tablespoons olive oil; 1 tablespoon fresh thyme leave; 1/4 teaspoon salt; 4 cups low sodium chicken broth; 1/4 teaspoon fresh ground black pepper; Yogurt Splash; 1/2 cup plain yogurt

Servings: persons

1 whole head of garlic
1/2 large onion
4 cups butternut squash, peeled, diced, about 2 lbs
1 small sweet potato, peeled and cut into chunks, about 1/2 lb
2 carrots, peeled and cut into chunks
2 tablespoons olive oil
1 tablespoon fresh thyme leave
1/4 teaspoon salt
4 cups low sodium chicken broth
1/4 teaspoon fresh ground black pepper
Yogurt Splash
1/2 cup plain yogurt

1
Cut top quarter off the head of garlic and place cut side down on a baking sheet lined with parchment paper (or sprayed with cooking spray).
2
Combine onion, squash, sweet potato and carrots in a large bowl and toss with olive oil, thyme and salt.
3
Spread on baking sheet with garlic.
4
Roast garlic and vegetables in a preheated 350 degree F. oven for 45 to 50 minutes until very tender.
5
Squeeze garlic into food processor and add roasted vegetables. Puree mixture adding a bit of stock, if necessary.
6
Transfer to saucepan and add stock to desired consistency.
7
Bring to a boil and simmer gently 10 minutes.
8
Season to taste.
9
Serve in large soup bowls with a splash of yogurt on top, if desired.

2187

kcal

Calories

202

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 whole head of garlic, 1/2 large onion, 4 cups butternut squash, peeled, diced, about 2 lbs, 1 small sweet potato, peeled and cut into chunks, about 1/2 lb, and more.

Yes, Burnt Orange Autumn Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Burnt Orange Autumn Vegetable Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions